It is the beginning of another glorious week, and since the weekend was filled with grocery shopping, a braai with friends and a little house renovation – I have a need for something comforting, saucy and spicy for dinner.
There is little comfort food that comes close to this amazing Portuguese – South African beef stew. If you are not familiar with Beef Trinchado, it consists of braised beef cooked in a lot of garlic and chili, red wine, onions and cinnamon.
The thing that makes this meal great is the fact that crusty bread, like olive ciabatta, is used to soak up all the delicious sauce and I even added a good measure of marrow bones to my pot, because, let’s face it – marrow and toast… (I’ll leave this bit for your imagination)
The idea here is to have lots of sauce to dip the bread in, you can even add crushed olives to the mix too. Beef Trinchado is wholesome and hearty – it was said that this dish was the ‘peasant meal’ where the less fortunate would cook up cauldrons of meat with wine and spices. It sure does make for a pretty amazing winter dinner, if I have to say so myself. If stew is what you’re after, this one is for you! Enjoy!
Print Recipe Beef Trinchado
Slow cooked beef in garlic, chilli, onion, cinnamon and red wine served with rich marrow bones and crusty bread.
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In a large saucepan, heat the butter and saute the onions, garlic and chilli until translucent. Remove the sauteed ingredients from the pot.
Dust the beef cubes with flour, heat the olive oil and brown the meat.
Add the sauteed ingredients back to the pot.
Add the red wine, stock, cinnamon sticks and marrow bones.
Cover and leave to simmer for about 3 hours, checking for sufficient liquids every now and then.
Is the cinnamon necessary? I don’t enjoy sweet tasting stews
Can Trinchado be made in advance?